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Serves: 12

Banana Bread with Rum Soaked Sultanas

  • Prep Time

    10 min.

  • Cooking Time

    30 min.

  • Method

    Indirect

  • Prep Time

    10 min.

  • Cooking Time

    30 min.

  • Method

    Indirect

Ingredients

Weber  Baker  Brothers 4931 346X318
  • 50g sultanas
  • 25ml dark rum
  • 85g plain flour
  • 1 tsp baking powder
  • 1⁄2 tsp bicarbonate of soda
  • 1⁄2 tsp salt
  • 65g unsalted butter
  • 85g light brown sugar
  • 1 large egg
  • 3 very ripe bananas - 200g without skin
  • 35g walnuts
  • 1⁄2 tsp vanilla extract
  • 50g butter for the griddle
  • 50g caster sugar

Instructions

    “We created this recipe for my birthday – our first barbecue cake! Sweet, ripe bananas and rum soaked fruit- what’s not to love! It shows pretty much anything is possible on a barbecue.” Tom Herbert.

    In the kitchen:
    • Let the sultanas soak in the rum for at least 30 minutes.
    • Sieve the flour into a bowl with the baking powder, bicarbonate of soda and salt.
    • Melt the unsalted butter and in another bowl beat this and the brown sugar until combined well.
    • Mix in the egg.
    • Mash the bananas and add.
    • Chop the walnuts coarsely.
    • Stir in the walnuts, rum soaked sultanas and vanilla extract using a wooden spoon.
    • Add the flour mixture, a third at a time, whisking constantly.
    • Scrape into a loaf tin lined with greaseproof paper
    At the barbecue:
    • Prepare the barbecue for indirect heat – approx. 180°C
    • Place the pizza stone on the grate and let it preheat. Put the tin on it and bake the banana bread for 25-30 minutes or until firm on top.
    • When a knife inserted into the centre comes out clean - it’s done.
    • Leave in the tin on a rack to cool.
    • Remove from the tin and cut it into six slices.
    • Preheat the griddle for 10 minutes. Add a knob of butter to melt.
    • Grill the banana bread slices for 2 minutes on each side.
    • Sprinkle with caster sugar and serve with ice cream.
Ingredients
Instructions

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